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Curried Baby Carrots

Jillian Michaels adds some spice to those old carrots.

92 Calories, 2.3g Fat, 1.9g Protein, 157mg Sodium, 3.8g Fiber, 14.9g Carbohydrates
Yield: Serves 2


  • 1⁄2 pound (4-inch) baby carrots
  • 2 Tbsp. fat-free mayonnaise
  • 1 Tbsp. nonfat sour cream
  • 1⁄2 tsp. curry powder
  • 1⁄2 tsp. skim milk
  • 1⁄2 tsp. fresh lemon juice
  • 1⁄2 tsp. honey


  1. Steam carrots, covered, 7 minutes or until crisp-tender; drain.
  2. Combine mayonnaise and remaining ingredients in a saucepan; place over medium-low heat until hot, stirring occasionally.
  3. Serve sauce with carrots.

Source: Jillian Michaels: Making the Cut

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(Page 1 of 1, 3 total comments)



I used the tiny new carrots from my container garden. The sauce is excellent.

posted Sep 23rd, 2011 11:26 am


I haven't tried the recipe BUT may I suggest that you:
* 1 can of coconut milk instead of mayo and cream
* lime instead of lemon
* finely chop or squeeze 3 garlic cloves
* 1/2 tsp cayenne pepper
* 1 tsp curry powder
* 1 tsp fish sauce OR worcestershire sauce
Put one package baby carrots in pan with tight-fitting lid. Add 4 tbsp butter or oil and 1 tbsp water. Put on low heat for 40 minutes then remove lid and add remaining ingredients. Simmer for 10 minutes, stirring occasionally.

posted Nov 2nd, 2010 5:53 pm


Sounds delish, Jill! I will definitely try it. I love plain steamed veggies (maybe with a pinch of sea salt or Mrs.Dash) but it's nice to sometimes have a healthy sauce for a "break the boredom" twist. Thanks!

posted Jul 25th, 2010 9:52 am


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